title: Availability to pigs of amino acids in cereal grains. 4. Factors influencing the availability of amino acids and energy in grains.
abstract: 1. Protein digestibility and lysine availability were determined in a range of grain samples using an in vivo digestibility assay calibrated with ileal digestibility values. 2. Mean (+/- SE) values predicted for nitrogen digestibility were 0.92 +/- 0.011 in wheat and 0.88 +/- 0.021 in barely, and the predicted lysine availability in wheat was 0.86 +/- 0.021. 3. Chemical and physical characteristics of the grains were determined and those most closely associated with protein digestibility for wheat were the contents of hemicellulose, neutral-detergent fibre, the bulk density, and to a lesser extent, N and acid-detergent fibre content. These relationships were used to determine prediction equations for the availability lysine content of wheat.
mesh_terms: D000596:Amino Acids / Q000378:metabolism*; D000818:Animals; D004063:Digestion; D002523:Edible Grain / Q000378:metabolism*; D004734:Energy Metabolism; D001467:Hordeum; D066298:In Vitro Techniques; D008239:Lysine / Q000378:metabolism; D009584:Nitrogen / Q000378:metabolism; D009753:Nutritive Value; D010940:Plant Proteins / Q000378:metabolism; D013552:Swine / Q000378:metabolism*; D014908:Triticum
chemical_list: D000596:Amino Acids; D010940:Plant Proteins; D008239:Lysine; D009584:Nitrogen